레스토랑 스태프 교육을 위한 기본 지침서. 레스토랑 전반 업무에 있어 필수적인 표현이 담겨 있다. 

본문에 등장하는 어휘를 비롯, 유사 표현을 소개해 독자들의 이해를 돕는다. 

풀 컬러 구성과 생생한 일러스트레이션으로 독자들의 흥미를 유발하는 데 효과적이다. (오디오 CD 포함)

Notes to the User
About this Book
Restaurant Staff
Plan of a Restaurant
The Equipment:Cutlery/Glassware
The Equipment:Crockery/Other
Cooking Methods
Food:Seafood/Poultry
Food:Meat
Food:Vegetables
Beverages:Non-alcoholic
Beverages:Alcoholic

Unit 1 Taking Reservations by Telephone
Unit 2 Receiving and Seating Guests
Unit 3 Taking a Beverage Order
Unit 3a Clearing Unused Place Settings
Unit 4 Taking Food Orders
Unit 5 Placing Food Orders with the Kitchen / Adjusting Place Settings
Unit 5a Refilling Water Glasses / Lighting Cigarettes / Changing Ashtrays
Unit 6 Serving Wine
Unit 7 Serving the First Course / Refilling Wine Glasses
Unit 8 Serving the Main Course
Unit 9 Dealing with Complaints
Unit 10 Clearing the Table after Courses
Unit 11 Serving Dessert / Making Coffee
Unit 12 Making Tea / Serving Beverages after Meals
Unit 13 Presenting the Check/Bill
Unit 14 Polishing and Handling Glassware / Cutlery
Unit 15 Setting the Table

Appendix 1:Duties of Restaurant Staff
Appendix 2:Glossary
Answer Key
Dialogues